Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1887-12-16

most indefinitely by any ingenious person.
IoIidn, BiII Of Fare,
ruLLEu FROM VARIOUS SOURCES AND CON
TANNING TourHsuME DISHES FOR BREAK
FAST, LrNCuEuN. DINNER AND ten.
SuiHOn Siedh Have the steaks cut about
three. fourths of an inch thick and hruil
them slowly over moderate fire Stir
cup Of melted butter into cup Of anchovy
sauce remove from the fire and stir until
cold and hard enough to roll into oblong
shape When the salmon is served, put two
slices Of the butter and anchovy sauce as
prepared above with each steak
oysters Buhcd az Mc mar ShcH Select
dozen large, fine oysters and wash both
shells very clean, then place one by one,
shell and all, in IA pan with the round shell
down, and set the pan in the oven. Soon
the shells will open slightly then take the
pan from the oven. remove the top shell
carefully, retaining as much as possible Of
the oyster juice. Place ON each oyster Il
piece Of butter, bit Of salt and some crack
er dust. return to the oven and bake } or
20 minutes Serve in the she'll squeezing
on few drops Of juice from fresh bright
| lemon.
Escdiioped Poidtors Make a gravy of
I
a tablespoonful of butter Slice cold boiled
potatoes and put a layer in a baking dish,
season with salt and pepper, and pour ON Il
little Of the gravy. Continue uutil all is
used. Cover the top with cracker crumbs
and bits of butter, and bake 20 minutes.
Solp-Crrdm Of oysters. For two quarts
of soup use two dozen oysters. Boil them
in their own liquor strain and skim this
| liquor and keep it hot Heat | } quarts of
cream or rich milk, Chop the boiled oys-
ters, put them in II sauce pan with IL piece
of butter the size of an egg, and let them
get hot, then mix in ! cupful Of flour. Add
| to this mixture the liquor from the oysters
| followed 10y the hot cream, and stir till il
| boils, chen season with salt and white pep
| per, strain into Il soup tureen, and serve
string BeuH Sdiui Strain of the liquor
! from II can Of French beans, aud put tn,
/ beans in "A salad bowl. Chop half buncl
| of parsley and half an onion very fine, an,
mix with three tableapoonfuls each of vim
cgar and olive oil, and half teaspoonful o
salt and pepper mixed after stirring we'll
pour over the hcaus.
christmas Hum Pud,iiAg To quart %
cracker crumhs add three pints of mkewarn
milk. Beat six eggs till light, then add tw,
cups of sugar, beat again, and add To- Tho
cracker and milk, together with half eur
of finely chopped suct tor one half cup -
melted butter) and teuspoonful of salt
Now add pound of stoned raisins, poun,
of currants, ! pound of chopped citrou, ON,
dessert-Spoonful each of ground Glove an,
cinnamon aud one grated nutmeg. Put il
II well huttered pudling-dish and bake fo
seven hours in very slow oven. Scrv
with lemon sauce or any other preferred
This pudding may he made several days he
fore it is to he eaten, provided it is steame,
AN hour or two before serving.
Dessert BiScuH -- Beat the whites am
yolks Of six eggs separately; put them t.
gether, add little grated lemon peel AN
pound of sifted sugar, and hirt well wit
an egg-whsk. Stir in pound Of flour wit
a wooden spoon. and put the mixture i
small patty pans to bake with sifted suga
to glaze sprmkled over the top.
When Christmas bells begin t. ring
without tine door let sorrow lie:
And it for cold It hap g.. die
I.,t l1taN. in % fitt..s